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Holi is the time for stress-free fun. So, planning a menu should not come in the way of you having some much-needed fun. We are already in March, and we know work has been hectic as hell. Holi is the time for that all-out party you have been planning since New Year’s Eve. To reduce your stress, let’s plan that lunch menu for you. Just follow what we have here, and that’s one thing off your list. Let’s go.
Course One: Thandai
Taste: Sweet
Prep time: 30 minutes
Cook time: 15 minutes
Calories per serving: 140
What’s a Holi without thandai? Incomplete, that’s what. This is the nectar that flows throughout your Holi celebrations. Add 25 almonds, 15 cashews, and 15 pistachios to a bowl. Pour water to immerse them and soak them for 4 hours. Soak poppy seeds and lemon seeds too, but this is optional. Peel the almond skins and add them to a blender jar along with cashews and pistachios. Add 1.5 tbsp of fennel seeds, 12 green cardamoms, one small stick of cinnamon, 4-6 black peppers, rose petals, and a pinch of saffron to the blender. Blend all ingredients into a coarse paste. Pour half a cup of milk and blend to a very smooth paste. Keep the smooth paste aside. Bring 4 cups of milk to a gentle boil. Add sugar and the smooth paste that was kept aside. Adjust according to taste. Turn off the stove and stir well. Cover and refrigerate for at least four hours. Resting overnight may be even better. Add some gulkhand to the serving glasses before you serve the Holi staple, which is thandai. Thandai may or may not be spiked with special substances.
Course Two: Bhang Pakora
Taste: Savory, spicy
Prep time: 10 minutes
Cook time: 15 minutes
Calories per serving: 130
Bhang pakora is the ideal follow-up to thandai. Making them is as easy as one, two, three. With 2 cups of besan, a half teaspoon of turmeric, 1 teaspoon dry mango powder, 1 teaspoon bhang powder, half a teaspoon chili powder, and water to make a batter of dripping consistency. Add finely chopped onions and 4 chopped potatoes. Mix well and keep aside for some time. Heat oil in a shallow pan and fry the pakoras as usual.
Course Three: Kabuli Palao
Taste: Savory
Prep time: 1 hour
Cook time: 1.5 hours
Calories per serving: 450
Why not mix it up a little and try a rice recipe you may not have tried before for a Holi lunch? Kabuli Pulao is an Afghan delicacy made of mutton and rice. In a pan, combine 600 g of mutton, 3 cups of water, half an onion, 2 tsp salt, 2 cloves of garlic, and 1.5 tsp garam masala. Cook the mixture until the meat is tender. Once done, separate the mutton from the stock and set it aside. In a bowl, add 700 g of basmati rice. Wash well in cold water and then soak in enough water for about 30 minutes. In another pan, put a cup of water, half a cup of sugar, 2 diced carrots, 1 teaspoon cardamom powder, almonds, cashews, and pistachios in it. Cook while stirring for about 3 minutes. In a separate pan, add cooking oil, jeera, the other onion half, 1 tsp of garam masala, and the green chili. Fry until golden. Into the same pan, add the cooked mutton, salt, garlic, cumin powder, half a cup of yogurt, and dhaniya powder. Add mutton stock and soaked rice. Cook everything until the rice is cooked well. Garnish with dried fruits that were fried earlier. Let it simmer for another fifteen minutes. Serve hot.
Course Four: Kesar Pista Phirni
Taste: Sweet
Prep time: 30 minutes
Cook time: 30 minutes
Calories per serving: 230
You can, of course, go ahead and make the rainbow spread that we have offered you. But to complete an Indian meal, we recommend nothing more than the classic kesar pista phirni. Bring a liter of milk to a boil in a deep, non-stick pan. Lower the heat and simmer, stirring continuously, till it reduces by half. Add three tablespoons of coarsely ground rice, mixed with a little water, and stir well to prevent lumps from forming. Bring the mixture to a boil. When it starts to thicken, lower the heat and simmer for a couple of minutes, stirring continuously. Add 2 tsp cardamom powder and a few saffron threads, and mix well. When the mixture attains a thick, custard-like consistency, remove from heat and stir in sugar as per taste, or add low-calorie sweeteners. Pour the mixture into individual earthenware bowls while still warm. Sprinkle with sliced pistachios and refrigerate for at least 2 hours. Serve chilled.
There you have it—don't overthink it. This is a menu that has the classics and something new to keep your Holi lunch familiar yet exciting.
